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Chocolate Manufacturers Association (CMA) Statement on Chocolate Products, Craving and MoodOverview: While we often hear talk of "choco-holics," chocolate's appeal is due to its aroma, creaminess, satisfying flavor - and not due to any addictive properties. We "crave" chocolate because of its many satisfying qualities - much as we "crave" other foods. In fact, the compounds in chocolate that may contribute to feelings of well - being can be found other foods such as juices or certain prepared meats (e.g., types of salami) - often in larger amounts. Yet few people talk of a "salami addiction." Loving a food or even craving it is far different than addiction - a serious health issue with clear physical and psychological symptoms. Background: The relationship between food and mood, notably underlying behavioral reason(s) for eating certain foods is a complex area of study, due partly to the difficulty of separating hunger from an emotional motivation (e.g., positive or negative emotions) to consume a certain food. Food consumption characterized by a "consuming desire or yearning" is defined as craving1. Researchers have typically addressed the issue of food cravings within three broad categories2:
Scientists think that certain compounds in food may interact with a number of naturally - occurring brain chemicals involved in mood regulation, such as serotonin. Like other sweet food, chocolate stimulates the release of endorphins, natural body hormones that generate feelings of pleasure and well-being4. Research has identified compounds in low concentrations (up to 7 micrograms) in chocolate5; the same compound is found in other foods, such as fruit juices and certain prepared meats6 (e.g., sausages and salami). The amount of this same compound is much higher in types of salami; suggesting that this is not directly responsible for chocolate cravings, as there are no published reports of "salami cravings". Unsuccessful attempts to explain the alleged inability to resist eating chocolate often leads to description in terms of addiction7(e.g., "chocoholic"), when there is no scientific evidence for a brain-based chocolate "habit", in contrast to the tragic reality of drug and alcohol dependency8. In fact, the term chocophile would appear to be a better description of the appeal of chocolate products, most often due to tangible attributes (e.g., sweetness, creaminess, and aroma). Conclusions: The Chocolate Manufacturers Association and its research arm, the American Cocoa Research Institute, are committed to helping consumers understand the role that chocolate products, in moderation, can be part of a healthy lifestyle, by providing eating enjoyment.
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